SQ First Menus

[9V-SIA]

SIN FRA SIN

Thanks for saving me the time of posting menu. I took SIN JFK last week on 9V-SPP. Boy was 4F in a sorry state. Took pics but I won't post. Prefer to remember the 744 in better times.

You can BTC 4 meals on SQ25/26. Breakfast before and after FRA. Has anyone else had my problem? Had to call to order breakfast as multigrain bread was the only choice online

[Kyo]

Thanks for saving me the time of posting menu. I took SIN JFK last week on 9V-SPP. Boy was 4F in a sorry state. Took pics but I won't post. Prefer to remember the 744 in better times.

You can BTC 4 meals on SQ25/26. Breakfast before and after FRA. Has anyone else had my problem? Had to call to order breakfast as multigrain bread was the only choice online

It's also the only choice if you walk into SQ Ion and do it over the counter. A little odd

[MAN Flyer]

Thanks for saving me the time of posting menu. I took SIN JFK last week on 9V-SPP. Boy was 4F in a sorry state. Took pics but I won't post. Prefer to remember the 744 in better times.

I also had SPP, I think, and I also had problems with 4F. The seat froze two or three times, but luckily we had a fabulous LSS who was a bit long in the tooth on the SkySuites. She asked me to move (or climb out!), reached underneat the left hand side of the seat, gave it a hell of a yank and problem solved.

The comment was made that they have not bothered looking after the old girls due to them leaving in the not too distant, which is a disgrace from both a pax point of view (I didn't mind having to keep climbing out of the flat seat that refused to go back up, but I'm sure others would) and also after they have served them so well for so long.

[Rejuvenated]

SQ286 AKL-SIN June 2011

Lunch
From Auckland to Singapore

Canapes
Satay
with Onion, Cucumber and Spicy Peanut Sauce

Appetisers
Rillette of Duck with Pickled Onions, Crisp Bread

Crab and Ginger Salad with Baby Gem, Lemon Confit and Fennel Shaving

Soups
French Onion Soup with Gratinated Cheese Croutons

Oriental Winter Melon Soup with Chicken

Salad
Lollo Bondi with Fennel, Roasted Pinenuts, Yellow Cherry Tomato and Red Radish
Pineapple Vinaigrette
Sour Cream and Dill Dressing

Main Courses
Grilled King Prawns with Mussel Saffron Sauce, Spinach, Carrots and Boiled Potatoes

Barbecued Pork with Honey Sauce, Stir-fried Seasonal Vegetables and Fried Rice

Roasted Chicken with Stuffed Camembert Cheese and Apricot, Bacon and Kumera Potatoes

Beef Noodle Soup
Egg Noodles in Rich Beef Broth Garnished with Braised Beef Brisket, Tendon and Vegetables

Spinach Fettuccine in Alfredo Sauce with Swiss Brown Mushrooms and Parmesan Cheese

Desserts
Chocolate Delice
Layers of Caramel Truffle and Chocolate Mousse Granduji with English Cream Sauce

Vanilla Panna Cotta

Cheeses
Selection of Brie, Aged Gouda, Bay View Blue and Creamy Harvati Cheeses Served with Garnishes

Fruits
Fresh Fruits in Season

Finale
A Selection of Gourmet Coffees & Fine Teas Served with Pralines

Light Meal
From Auckland to Singapore

Appetiser
Cauliflower and Gongozola Panna Cotta, Parma Ham, Pickled Vegetable, Apple Gelee, Sherry Vinegar Reduction

Main Courses
Seared Tournedos of Beef with Thyme Jus, Roasted Vegetables and Green Beans

Wok Fried Pork with Leek and Ginger, Chinese Greens, Carrots and Fried Noodles

Fish Fillet with Fresh Crumb in Herb-Tomato Sauce, Roasted Vegetables and Potatoes

Dessert
Apple and Pinenut Strudel with Sweet Wine Sabayon

Finale
A Selection of Gourmet Coffees & Fine Teas

[Rejuvenated]

SQ12 SIN-NRT June 2011

Lunch
From Singapore to Tokyo

Yoshihiro’s Choice
Kyo-Kaiseki


Ichino-Zen
Sakizuke
Bamboo Shoot, Udon and Squid Tossed with Kinome Dressing
Sakura-flavoured Beancurd, Dashi Jelly, Salmon Roe

Oshinogi
Chilled Grean Tea Noodle, Spring Onion, Wasabi, Seaweed
Grilled Fish Paste Terrine, Prawn with Egg Yolk Sushi, Bracken Fern

Futamono
Grilled Teriyaki Style Beef, Carrot Puree, Shishitto Peppers

Nino-Zen
Yakimono
Grilled Tilefish Topped with Sea Urchin, Butterbur
Grilled Kinime-flavoured Bamboo Shoot
Gohan
Steamed Rice with Green Peas
Clear Soup with Mugwort Curd, Bamboo Shoot
Assorted Pickles

Mizumono
Roasted Tea Ice Cream with Red Bean Jelly

International Selection

Canapes
Satay
with Onion, Cucumber and Spicy Peanut Sauce

Appetisers
Tian of Crabmeat with Avocado and Cold Spicy Gaspacho

Mediterranean Mezze Platter
Sautéed Peppers, Spiced Beef Roulade and Roasted Eggplant with Hummus

Soups
Double-broiled Fish Cartilage Soup with Scallop Wrapped Fish Maw, Conpoy and Sea Cucumber

Cream of Celery with Smoked Chicken

Salad
Caesar Salad
Romaine Lettuce with Bacon, Parmesan Cheese, Croutons and Anchovy-garlic Dressing

Main Courses
Baked Salmon Trout with Pesto Crust, Sautéed Oyster Mushrooms, Parsnip and Roasted Fingerling Potatoes

Short Rib of Beef in Chinese Wine-five-spices with Seasonal Vegetables and Fried Rice

Singapore-style Chili Crab
A Whole Crab Stir-fried in a Spicy Chili Sauce Served with Mantou and Steamed Rice
A Celebrated Local Dish

Warm Filo Pastry Tart Spread with Onion, Jam and Topped with Roasted Provence Style Vegetables and Fresh Mozzarella, Tomato Herb Salsa

Desserts
Tiramisu Served with Vanilla Ice Cream and Espresso Coffee Sauce

Cheeses
Selection of Emmenthal, Saint Albray, Pepper Brie and Bresse Bleu Cheeses Served with Garnishes

Fruits
Fresh Fruits in Season

Finale
A Selection of Gourmet Coffees & Fine Teas Served with Pralines

Exclusively Created by Chef Sam Leong, Singapore
Specially Prepared Meatless Selection

[flyingdoc]

So many choices seem to be the same in F and C on BTC on JFK-FRA-SIN. Mistake?

[B727]

SQ 68 SIN-BCN-GRU December 2011

supper FROM SINGAPORE TO BARCELONA

Create your gastronomic experience from our selection of tantalising options.



APPETISERS
Duck foie gras with verjus and duck confit, citrus salad
Balsamic dressing

& Cold poached lobster, caviar, quail egg, Russian salad


SOUPS
& Chestnut and mushroom soup with roasted quail breast

Chicken soup with snow fungus and black mushrooms


MAIN COURSES
& Herb crusted lamb rack, cassoulet of lamb shoulder and borlotti beans, mashed potato

Singapore beef noodle soup
Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts

Warm ciabatta bread with seared chicken, fried eggs and grilled mushroom, parmesan potato wedge with garlic yoghurt dip

Assorted sushi
With pickled ginger, wasabi and soy sauce


CHEESES
Selection of red cheddar, saint albray, san simon and valdeon blue cheeses


FRUITS
Fresh fruits in season


FINALE
A selection of gourmet coffees & fine teas




& Exclusively created by Matthew Moran of Aria Restaurant, Sydney


SQ68QB SIN-BCN-GRU (S1F/SN1/BF1/BNF/SN1/LF) 112-1.1 12-01FC




light bites FROM SINGAPORE TO BARCELONA

Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight



NOODLES
Instant chicken noodle or flavour of the month

Vegetarian and non vegetarian instant noodles


SANDWICHES
Soya chicken with pickled ginger in ciabatta

Smoked salmon with tapenade in focaccia

Roasted vegetable and cheddar cheese in onion ciabatta


SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts

Ferrero Rocher chocolate bar

Granola cereal bar

Lay's potato chips

A selection from the fruit basket

Assorted biscuits




SQ68QB SIN-BCN-GRU (S1f/SN1/BF1/BNF/SN1/LF) 1.12-1.2 12-01 FC




breakfast FROM SINGAPORE TO BARCELONA

Start your day on the right note, with a wholesome breakfast of your choice.



TO START WITH
A choice of apple, tomato or freshly squeezed orange juice


FRUITS
Fresh fruit plate


STARTERS
Choice of cereal or yoghurt
Cornflakes with milk or Birchermuesli


WHOLESOME BEGINNINGS
Selection of dim sum
Steamed rice flour rolls with chicken, har kow, siew mai, lobster dumpling and vegetable dumpling

French toast with fresh berries, orange mascarpone and maple syrup

Singapore bak kut teh
Hokkien style pork spareribs in a peppered broth served with fragrant steamed rice A renowned local favourite

Fresh eggs prepared on-board (baked, broiled or scrambled)
With your choice of bacon, chicken sausage, vine ripened tomato and mushrooms


FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey


FINALE
A selection of gourmet coffees & fine teas




SQ68QB SIN-BCN-GRU (S1F/SN1/BF1/BNF/SN1/LF) 112-1.3 12-01 FC




brunch FROM BARCELONA TO SAO PAULO

Choose from an array of appetising fare



FRUITS
Fresh fruit plate


LIGHT STARTERS
Choice of cereals or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt


MAIN COURSES
Fish and scallop congee
Rice porridge served with sliced fish and scallops and topped with deep fried Chinese cruellers

Seared lamb loin in mint jus with roasted vegetables and olive oil mashed potato with leek

Cold cuts and cheeses
Ham and air dried dram, cheeses and scrambled egg

Fresh eggs prepared on-board (boiled, baked or scrambled)
With your choice of grilled bacon, chicken sausage, vine ripened tomato and mushrooms


DESSERT
Tiramisu
Italian mascarpone cheese with coffee-flavoured sponge fingers



FROM THE BAKERY
Assorted breads served with butter and fruit preserves


FINALE
A selection of gourmet coffees & fine teas




SQ68QB SIN-BCN-GRU (S1F/SN1/BF1/BNF/SN1/LF) 112-2.1 12-01 FC




light bites FROM BARCELONA TO SAO PAULO

Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight



NOODLES
Vegetarian and non-vegetarian instant noodle soup


SANDWICHES
Baguette with prosciutto ham, parmesan and rucola

Ciabatta with mozzarella cheese and tomato


SNACKS
Cashew nuts, honeyed walnuts or macadamia nuts

Chips

Cookies

Assorted biscuits

A selection from the fruit basked




SQ68QB SIN-BCN-GRU (S1F/SN1/BF1/BNF/SN1/LF) 112-2.2 12-01 FC




lunch FROM BARCELONA TO SAO PAULO

Create your gastronomic experience from our selection of tantalising options



CANAPES
Satay
With onion, cucumber and spicy peanut sauce


APPETISERS
Chilled malossol caviar
With melba toast and condiments


& Chaudfoid of duck in redwine


SOUPS
& Beef minestrone with basil pesto

Oriental clear broth with mushrooms, tofu and carrot


SALAD
Endives and tomato with yellow peppers
Balsamic herb dressing
Thousand Island dressing


MAIN COURSES
& Florentine style monkfish in seafood coulis, sauteed spinach and potato gnocchi

Chicken noodle soup
Egg noodles in chicken soup garnished with sliced chicken, mushrooms and leafy greens

Iberico pork loin in red wine jus, spinach, carrot and roasted potatoes

Pan fried beef fillet with red wine jus, white beans-vegetable fricassee and asparagus

# Grilled vegetables lasagne with roasted tomato sauce, shaved parmesan and salad




& Exclusively created by Georges Blanc, Vonnas
# Specially prepared meatless selection.


SQ68QB SIN-BCN-GRU (S1F/SN1/BF1/BNF/SN1/LF) 112-2.3 12-01 FC



DESSERTS
& Creme brulee with pistachio and cherry compote

Coupe Jacques
Duo ice cream with fruit salad and whipped cream


CHEESES
Quesu de cabrales, queixo de tetillo, camembert, boursin served with dried fruit, grapes, nuts and crackers


FRUIT
Fresh fruits in season


FINALE
A selection of gourmet coffees & fine teas served with pralines




& Exclusively created by Geroges Blanc, Vonnas


SQ68QB SIN-BCN-GRU (S1F/SN1/BF1/BNF/SN1/LF) 112-2.3 12-01 FC

[SQueeze]

SQ956: SIN-CGK (3 Jan 2012)

Brunch FROM SINGAPORE TO JAKARTA

Main courses
Nasi Uduk
Pandan flavoured coconut rice with fried fish, prawns in a spicy sauce, fried egg, and vegetable pickles

Griddled blueberry hotcakes with honey, scrambled egg, and beef sausage

Braised chicken with bailing mushroom, bean curd with vegetables and fried ee fu noodle

Dessert
Raspberry Swiss roll

From the bakery
Assorted bread rolls
Butter, jam, marmalade, or honey

Hot beverages
A selection of gourmet coffees and fine teas

SQ956XD SIN-CGK (BRN) 35-1.1 09-12FC

[9V-SIA]

SQ25 JFK-FRA-SIN Dec 2011

[flyingdoc]

Thanks!

[SQueeze]

SQ 368 SIN-MXP 19 Dec 2011

Supper FROM SINGAPORE TO MILAN

Appetisers
Duck foie gras with verjus and duck confit, citrus salad
Balsamic dressing

Cold poached lobster, caviar, quail egg, Russian salad

Soups
Chestnut and mushroom soup with roasted quail breast

Chicken soup with snow fungus and black mushrooms

Main Courses
Herb crusted lamb rack, cassoulet of lamb shoulder and borlotti beans, mashed potato

Singapore beed noodle soup
Popular local dish of rice noodles in rich beef broth with sliced beef and bean sprouts

Warm ciabatta bread with seared chicken, fried eggs, and grilled mushroom, parmesan potato wedge with garlic yoghurt dip

Assorted sushi
with pickled ginger, wasabi, soya sauce

Cheeses
Selection of red cheddar, del ice des bois, saint alb ray and le vieux pane cheeses served with garnishes

Fruits
Fresh fruits in season

Finale
A selection of gourmet teas and fine teas




Breakfast FROM SINGAPORE TO MILAN

To start with
A choice of apple, tomato or freshly squeezed orange juice


Fruits
Fresh fruit plate


Starters
Choice of cereal or yoghurt
Cornflakes with milk or Birchermuesli


Wholesome beginnings
Selection of dim sum
Steamed rice flour rolls with chicken, har kow, siew mai, lobster dumpling and vegetable dumpling

French toast with fresh berries, orange mascarpone and maple syrup

Singapore bak kut teh
Hokkien style pork spareribs in a peppered broth served with fragrant steamed rice A renowned local favourite

Fresh eggs prepared on-board (baked, broiled or scrambled)
With your choice of bacon, chicken sausage, vine ripened tomato and mushrooms


From the bakery
Assorted breakfast pastries and bread with butter, jam, marmalade or honey


Finale
A selection of gourmet coffees & fine teas


SQ368QB SIN-MXP (S1F/SN1/BF1) 192-1.1 12-01 FC

[SQueeze]

SQ367 MXP-SIN 02 Jan 2012

Lunch FROM MILAN TO SINGAPORE

Canapes
Satay
with onion, cucumber, and spicy peanut sauce

Appetisers
Antipasto plate
marinated scallops, parma with endive, tomato mozzarella

Duck foie gras coated with breadcrumb-allspice, raisin-pear chutney and mesclun

Soups
Cream of celery soup garnished with blue cheese

Oriental clear chicken broth with spinach

Salad
White chicory and rucola with roasted pumpkin
balsamic herb dressing
thousand island dressing

Main Courses
Beed fillet with mushroom duxelle, madeira wine sauce, steamed vegetables and gratinated potato

Braised halibut in black pepper sauce, seasonal vegetables, and fried rice

Chicken breast with brioche stuffing, roasted vegetables, and risotto potatoes

Egg noodles in broth with sliced pork and Chinese greens

Gnocchi with roasted pumpkin, arugula, pecorino cheese

Desserts
Cheesecake with raspberry mirror, fresh raspberry, raspberry sorbet

Citrus panna cotta with passionfruit coulis

Cheeses
Selection of Danublue, Montasio, Brie and Grana Padano cheeses served with garnishes

Fruits
Fresh fruits in season

Finale
A selection of gourmet teas and fine teas served with pralines




Breakfast FROM MILAN TO SINGAPORE

To start with
A choice of apple, tomato or freshly squeezed orange juice


Fruits
Fresh fruit plate


Starters
Choice of cereal or yoghurt
Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt


Wholesome beginnings
Chicken congee
Shredded chicken in rice porridge with Chinese cruellers

European breakfast
Cold ham with cheese, warm pork sausage and scrambled egg prepared onboard

Braised udon noodles with seafood, black mushrooms and Chinese greens

Fresh eggs prepared on-board (baked, broiled or scrambled)
With your choice of ham steak, chicken sausage, vine ripened tomato and mushrooms


From the bakery
Assorted breakfast pastries and bread with butter, jam, marmalade or honey


Finale
A selection of gourmet coffees & fine teas


SQ367QB MXP-SIN (LF/SN1/BF1) 191-1.1 12-01 FC

[QPPS flyer 2]

Hi not sure whether this is the right thread or not, but I had a question re leftover bottles. I was the only one to have a glass of Krug and Corton Grand Cru 06 on last night's flight, meaning the bottles were locked in almost full. Does anyone know what happens to those bottles after the flight? If they were thrown that would be quite of a waste...Any input pls share..:-) thanks..

[9V-JKL]

They go down the drain....

[stargold]

They go down the drain....

Which is why I made sure I finished the bottle of Comtes de Champagne they opened for me on my last solo OZ F flight. Nevermind the fact that the flight was only 1h30m in the air...